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The Best of the Menu: Strawberry Shortcake

Sweet, not sinful. Delightful, not decadent. Vegan Culinary Cruise has the best vegan menu that you can find on a cruise.


Take their strawberry shortcake for instance. Why not try them out for yourself?

Ingredients

3 cups sliced strawberries
2 tbsp to 1/4 cup granulated sugar (depending on the ripeness/sweetness of strawberries)

Coconut Whip

1 can of high-quality coconut cream, chilled in the fridge overnight
2 tbsp granulated sugar
1/4 tsp pure vanilla extract

Shortcake

1 3/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/2 tbsp baking powder
1/2 tsp salt
1/4 cup coconut oil
3/4 cup + 1 tbsp vanilla soy milk
1/2 tsp pure vanilla extract

Instructions

  1. Measure out the coconut oil and chill in the freezer.
  2. Preheat oven to 400F. Line a baking sheet with parchment paper.
  3. Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake.
  4. Flip the chilled can of coconut cream and open with a can opener. Pour out the liquid and scoop out the thick, solid coconut cream.
  5. In a high-speed mixer whisk together the solid coconut cream, sugar, and vanilla, until light and thick. Chill.
  6. Combine all dry ingredients.
  7. Use your hands (or a pastry blender) to cut the coconut oil into the dry ingredients. Work the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (If using your hands, it can be helpful to chill them by rinsing under cold water for a minute or so. This will help you break up the coconut oil without melting it.)
  8. Add the soy milk and vanilla extract, Use a fork to stir the ingredients. Do your best not to over-mix. Once the dough begins to form, transfer the dough to a well-floured surface. Roll the dough out to a thickness of 1 1/2". Use a glass or round cookie cutter to cut out 2" rounds. Re-form and roll out the dough as necessary.
  9. Transfer the rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.
  10. Stir up the prepared strawberries. Blend 1/3 to 1/2 of the strawberries. Optional: Add a couple of spoonfuls of the sweet blended strawberries to the coco whip. Gently fold the mixture together.
To serve, slice cakes in half. Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whipped cream and a slice of strawberry.

Recipe adapted from ilovevegan.com/vegan-strawberry-shortcake/

Sounds delicious, doesn't it? For more dishes like this, book a tour on Vegan Culinary Cruises. Not only do they have a menu to die for, but they are also one of the best vegan travel providers on the market.


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